Mississippi Beef Stew – The Keep At Residence Chef

Mississippi Pot Roast lovers rejoice! We’ve taken every thing you like about Mississippi Pot Roast and made it right into a scrumptious stew. Greens take in the signature, daring and tangy taste, and in a single pot, you’ve bought an entire meal.

Attempt our unique Mississippi Pot Roast or our yummy, Slow Cooker Pork Roast model.

We love Mississippi Pot Roast for its savory, tender beef and that slight kick and tang from the pepperoncini peppers. The addition of ranch seasoning provides the right quantity of savory spices that complement the daring taste of the peppers—all with the comfort of the spice mix being in a single packet.

Ingredient Notes

• Beef Stew Meat: If pre-cut stew meat isn’t accessible, buy a chuck roast and minimize it into 1- to 2-inch cubes your self.
• Cornstarch: Divided and utilized in two levels—first to coat the meat for browning, then as a thickener on the finish.
• Olive Oil: Substitute with any impartial cooking oil, corresponding to vegetable or canola oil.
• Garlic: Freshly minced garlic gives the very best taste, however jarred minced garlic works in a pinch.
• Beef Broth: Select a good-quality, low-sodium beef broth to create a flavorful stew base.
• Complete Pepperoncinis: Pepperoncinis can often be present in a jar within the condiment part, close to the pickles and olives. If you happen to’re not a fan of pepperoncini, you may substitute banana peppers for a extra delicate taste.
• Pepperoncini Juice: That is the juice straight from the jar of pepperoncini.
• Worcestershire Sauce: Provides lots of taste. You’ll be able to substitute with soy sauce and only a contact of vinegar.
• Pink Potatoes: Superb for stews as they maintain their form effectively when cooked. If unavailable, Yukon Gold potatoes are an amazing substitute. Keep away from russet potatoes, as they have an inclination to interrupt aside in stews
• White Onion: Use a white or yellow onion. Cube it into small items.
• Carrots: Child carrots work too; simply minimize them into smaller items for even cooking.

Stew Meat

Most grocery shops promote pre-cut stew meat close to the butcher division, however when you can’t discover it, you may simply minimize your individual chuck roast into cubes. It’s also possible to use different cuts of meat appropriate for pot roast, corresponding to backside spherical, prime spherical, or brisket.

Chuck roast is hands-down the only option. It has simply the correct quantity of fats and connective tissue to maintain it tender and juicy, absorbing all these daring flavors within the broth. Simply minimize it into even-sized chunks, and also you’re set for an ideal, spoon-tender stew.

Brisket is one other stable choice when you love deep, beefy taste. It’s a bit firmer than chuck, however when cooked low and sluggish, it turns right into a shreddable, fall-apart dream. Simply make sure to slice it in opposition to the grain for the very best texture.

Spherical roast is an efficient budget-friendly selection. It’s leaner than chuck or brisket, so it wants additional time to interrupt down and loads of broth to maintain it from drying out. Slicing it into smaller items helps pace up the method and maintain it good and tender.

Gradual Cooker Directions

Making Mississippi Beef Stew in a sluggish cooker is a simple, hands-off technique to get all the identical daring flavors with much more comfort.

To start out, season the meat with salt, pepper, and 2 tablespoons of cornstarch, similar to within the stovetop model. Warmth a pan over medium-high warmth, add the olive oil, and sear the meat on all sides till browned. This fast step provides additional depth of taste, however when you’re in a rush, you may skip it and add the meat straight to the sluggish cooker.

As soon as the meat is within the sluggish cooker, add the remainder of the substances. Give every thing a fast stir, then cowl and cook dinner on low for 7 to eight hours or on excessive for 4 to five hours, till the meat is fork-tender.

About half-hour earlier than serving, combine the remaining 2 tablespoons of cornstarch with ¼ cup of chilly water and stir it into the stew. Cowl and let it thicken whereas it finishes cooking. Give it a style, modify the seasoning if wanted, and serve it up scorching!